Recipe
Air Fryer Poached Eggs on Garlicky Mushroom Toast
Soft air-fryer poached eggs over buttery garlic mushrooms on crisp toast — a fast, comforting meal for brunch or a light supper.
Ingredients
Method
8 mins prep12 mins cook20 mins total
Preheat the air fryer to 180°C. Lightly grease 4 silicone muffin cups with olive oil and crack 1 egg into each cup.
Place the cups in the basket and carefully pour in 300 ml boiling water around (not into) the cups to create steam.
Air fry for 5-7 minutes for soft yolks (or 8 minutes for firmer yolks), checking from 5 minutes as models vary.
Meanwhile, melt butter in a frying pan over medium-high heat. Add sliced mushrooms and cook for 5-6 minutes until browned and their moisture cooks off.
Stir in minced garlic and cook for 30 seconds until fragrant. Season with salt and black pepper.
Toast the bread until crisp and golden. Spoon mushrooms onto toast, top with the poached eggs, then serve immediately.
Notes
Check eggs at 5 minutes: air fryer heat and cup depth can change doneness quickly.
Use sturdy bread and toast it well so it holds the mushroom topping without going soggy.
For extra richness, finish with a small knob of butter or a pinch of chilli flakes.
About this recipe
Air Fryer Poached Eggs on Garlicky Mushroom Toast delivers rich flavour with very little fuss. Steam in the basket keeps the eggs tender while the pan-fried mushrooms bring deep savoury notes.
It is quick enough for a midweek meal but special enough for a relaxed weekend brunch. Serve immediately so the yolks stay silky and the toast stays crisp.
